In The Cafe with Chef Jose : Chocolate Cream Pie

chocolate cream pie

makes 12 mini pies or 2 large pies

1 pound  dark chocolate (Guittard)
1 quart  half and half
1/2 gallon  cream (can substitute with milk)
4 cups  granulated sugar
1 teaspoon  vanilla extract
6  egg yolks
1 1/2 cups  cornstarch

1 1/2 cups (3 sticks)  butter
1 teaspoon  salt
8 tablespoons  ice water
3 1/2 cups  flour

2 cups  powdered sugar
4 cups  heavy cream
1/2 cup  mascarpone cheese

STEP 1: Chocolate Mousse
In a large sauce pot, add cream and heat on medium low heat until warm. In a blender, add cornstarch and half and half and blend well. Then incorporate into warm cream and add sugar and vanilla. Cook until slightly thickened and then stir in egg yolks and chocolate. Set aside to cool in refrigerator.

STEP 2: Dough
Add all ingredients to a food processor and pulse until a firm ball forms. Let dough rest for 30 minutes in the refrigerator. Preheat oven to 350F. Then form into proper pie tins and pierce holes with a fork to prevent dough from rising. Bake pie shells for 10-12 minutes. Let Cool.

STEP 3: Whipped Cream
Combine all ingredients into a mixer with whisk attachment and whip on medium speed for 3 minutes or until firm and fluffy.

STEP 4: Assemble Pies
Scoop chocolate mousse filling into pie shells. Top with whipped cream and shaved chocolate. ENJOY!


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